What are the responsibilities and job description for the Restaurant Sous Chef position at Sullivan's Steakhouse?
Join Anchorage's Premier Fine Dining Kitchen
Our award-winning fine dining restaurant is seeking a Sous Chef to help lead our scratch kitchen with precision, passion, and a strong sense of accountability. This is a hands-on leadership role, supporting the Executive Chef in driving excellence in every dish, every shift, and every member of the culinary team.
If you thrive in a high-performance kitchen, believe in leading from the front, and are passionate about technique, consistency, and team development, we encourage you to apply. This is an exceptional opportunity to grow within one of the top culinary environments in the region.
Key Responsibilities
- Lead by example on the line every day, working closely with the culinary team to ensure flawless execution of dishes to spec.
- Maintain high standards of food quality, presentation, and consistency in a fast-paced, made-from-scratch kitchen.
- Support the Executive Chef in supervising kitchen operations including prep, service, inventory, ordering, and sanitation.
- Uphold and enforce kitchen systems, recipes, plating guides, and prep lists to drive efficiency and organization.
- Ensure all food is prepared and served according to standardized recipes and safety guidelines.
- Assist in creating and executing daily features and event menus while maintaining consistency with restaurant standards.
- Monitor and manage labor and food costs, ensuring profitability without compromising quality.
- Train and develop line cooks and prep staff, fostering growth, accountability, and pride in craftsmanship.
- Oversee kitchen cleanliness, food handling, and storage protocols to ensure compliance with health regulations.
- Act as the kitchen leader in the Executive Chef’s absence, keeping operations running smoothly.
Qualifications
- Minimum 3 years of experience in a fine dining or upscale scratch kitchen environment in a leadership role (Sous Chef or higher).
- Culinary degree preferred, but not required with proven hands-on experience and leadership.
- Strong knowledge of classic and modern cooking techniques, food safety practices, and kitchen systems.
- Proven ability to lead a team from the front, train staff, and maintain a positive, efficient kitchen culture.
- Excellent communication and time management skills.
- Able to work a flexible schedule including nights, weekends, and holidays.
Compensation & Benefits
- Competitive Salary: Starting at $65,000/year (depending on experience)
- Performance-Based Bonus Opportunities
- 401(k) with Employer Matching
- Health, Dental, and Vision Insurance
- Paid Time Off & Paid Training
- Employee Meals & Discounts
Why Work With Us?
We offer a high-integrity, culinary-driven environment where teamwork, craftsmanship, and growth are at the core of everything we do. You’ll work with passionate professionals and be empowered to refine your leadership in one of Omaha’s top restaurant kitchens.
Equal Opportunity Employer
We are an Equal Opportunity Employer and welcome all qualified individuals to apply regardless of race, gender, religion, sexual orientation, age, or disability.